Indulge in the rich, melt-in-your-mouth experience of perfectly braised pork belly, elevated with the subtle sweetness and surprising depth of coconut water. This Vietnamese-inspired recipe, a twist on the classic Tet dish, offers a delightful balance of savory and subtly sweet flavors. The tender pork belly, infused with fragrant aromatics like garlic and shallots, becomes unbelievably succulent as it simmers gently in the coconut water broth. This dish is surprisingly easy to make, despite its impressive results, making it perfect for a special occasion or a comforting weeknight meal.
Forget complicated techniques and lengthy prep times; this recipe prioritizes simplicity without sacrificing flavor. The unique combination of coconut water and traditional braising techniques produces a pork belly that is both incredibly tender and bursting with flavor. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions to guide you through the process.
Tools Needed
- Mortar and pestle
- Pot
- Knife
- Chopping board
Ingredients
- Pork belly: 1 kg
- Shallots: 7
- Garlic: 7 cloves
- Fresh coconut water: 1.5 liters
- Lemon juice
- Salt
- Sugar: 1 tbsp
- Seasoning powder: 1 tbsp
- Fish sauce: 1 tbsp + 3 tbsp
- MSG: 1 tsp + 1/2 tsp
- Ground pepper: 1/2 tsp
- Caramel water/sugar caramel: 1.5 tbsp
Step-by-Step Instructions
Step 1. Prepare the Pork Belly
- Clean the pork belly. Squeeze lemon juice and add a little salt to the meat to make it white and odorless. Wash again with water and drain.
- Cut the pork belly into large pieces.
- Add a spoonful of water, pounded shallots and garlic, sugar, seasoning powder, fish sauce (1 tbsp), MSG (1 tsp), ground pepper, and caramel water/sugar caramel to the meat. Mix well and marinate for at least one hour.
Step 2. Sauté and Braise
- Pound shallots and garlic in a mortar until soft.
- Heat cooking oil in a pot. Add the remaining shallots and garlic and sauté until fragrant and slightly golden brown.
- Add the marinated pork to the pot and pan-fry until firm and slightly browned on all sides.
- Add 1.5 liters of fresh coconut water. Bring to a boil, then reduce heat to medium.
- Add the remaining fish sauce (3 tbsp), sugar, MSG (1/2 tsp), and salt (1/2 tsp). Stir to combine.
Step 3. Simmer to Perfection
- Simmer for 1 hour and 10 minutes, or until the pork is tender. Adjust seasoning as needed. The braising liquid should be slightly sweet.
Step 4. Serve and Enjoy
- Turn off the heat and let the pork rest. Serve with pickled cabbage, bean sprouts, or boiled vegetables.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Choose pork belly with a good balance of lean meat and fat for optimal tenderness.
- Cutting the pork into large pieces ensures it remains tender even after reheating.
- If you want to make caramel water/sugar caramel yourself, refer to the link in the video description.
Nutrition
- N/A
FAQs
1. Can I use other types of liquid instead of coconut water?
While coconut water adds a unique sweetness, you can substitute with chicken broth or water for a more traditional braise. The flavor will be different, but still delicious!
2. How do I know when the pork belly is cooked through?
The pork belly is done when it's incredibly tender and easily pierced with a fork. The fat should be rendered and translucent, and the meat should pull apart easily.
This simple yet elegant Coconut Water Braised Pork Belly recipe is a delightful addition to any celebratory meal, or a perfect comforting dish for a cozy night in. The unique flavor combination will impress your guests and leave them wanting more. Enjoy the succulent results of your culinary creation!